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Pappardelle with Wild Boar Ragu Recipe

Pappardelle with Wild Boar Ragu

Anne Burrell

Recipe courtesy Anne Burrell

Show: Secrets of a Restaurant ChefEpisode: Secret to Wild Boar Ragu

Rated: 3 stars out of 5Rate This RecipeRead users' reviews (5)

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Average Rating:

Total Reviews: 5

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  • on April 13, 2012

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    Awful, I so wish I had listened to doxi before I wasted $30 worth of boar the night before my dinner party. All you will taste is wine, it is very thin, and I too am a very experienced cook and eater. I am off to the store to buy some marinara to try to salvage this disaster.

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  • on November 04, 2011

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    This is an excellent recipe with truly wonderful flavors. We ordered the boar online from D'Artagnon and would recommend them. We followed the recipe exactly, using Chianti for the red wine as Chef Anne suggested in her show. The cocoa was a leap of faith but really added a beautiful color and flavor dimension. We served this meal to guests with a colorful beet and orange salad, fresh Italian bread, and the Taralucci cookies with caramel dipping sauce from Chef Anne's new cookbook (YAY- FINALLY A COOKBOOK! and everyone felt it was one of their best meals ever.

    Thank you Chef Anne for your recipes, teaching skills, and the great new cookbook. You are the BEST!

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  • on October 16, 2011

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    Why in the world do people like deb, previous reviewer, rate a recipe they have yet to try? Does that erk anyone else? Anyhow this Ragu is horrible. Please trust on this one. I am an exceptionally good cook. The wine overpowers everything. If you take a peek at Anne's recipe for bolognese, it's almost the same but with half the wine. Definately skip this one and try Anne's other "Ragu" you won't be dissapointed at all.

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  • on October 14, 2011

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    I too have eaten Wild Hog meat for the first time a few days ago If I get a dough attachment this will work in as a new favorite.

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  • on October 11, 2011

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    A good friend of ours goes boar hunting in TX, and I have been looking for a good way to use the piggy he got with his bow. This show was on Saturday, so on Sunday I set out to make Anne proud! This was beyond delicious. It was fairly simple to make, and worth the wait of letting it simmer "low and sloooow"! I even made my own pasta and that really does make a great dish even better. I couldnt find juniper berries, so I added a tblsp of brown sugar for just a tich of sweet. I am going to find them for next time!! I felt like an Iron Chef! Thanks Anne!!

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